Roasted Pumpkin-Apple Soup

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.

Recipe adapted from Alice Waters

Used by permission. (c) Eating Well, Inc.

Roasted Pumpkin-Apple Soup

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    Ingredients

    4 pounds pie pumpkin, or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip) 1 tablespoon chopped fresh sage
    4 large sweet-tart apples , such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths 6 cups reduced-sodium chicken broth, or vegetable broth
    1/4 cup extra-virgin olive oil 1/3 cup chopped hazelnuts, toasted (see Tip)
    1 1/4 teaspoons salt, divided 2 tablespoons hazelnut oil
    1/4 teaspoon freshly ground pepper

    directions

    Prep: 30 min Total: More than 60 min
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    • 1

      Preheat oven to 450F.

    • 2

      Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.

    • 3

      Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

    notes

    Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

    To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

    nutritional information

    Calories:
    180
    Fiber:
    6 g
    Fat:
    9 g
    Saturated Fat:
    1 g
    Carbohydrates:
    25 g
    Protein:
    3 g
    Sodium:
    525 mg
    Monounsaturated Fat:
    7 g
    Exchanges:
    1 starch, 1/2 fruit, 2 fat
    Cholesterol:
    0 g
    Carbohydrate Servings:
    1
    Potassium:
    569 mg
    Nutrition Bonus:
    Vitamin A (290% daily value), Vitamin C (40% dv), Potassium (16% dv).
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